The best fall sourdough recipes that use sourdough starter for fall-inspired breads, rolls, cakes, and cookies.
Sourdough is for more than bread; it can be used in just about any baked good. And when fall rolls around and you’re craving pumpkin spice or apple cinnamon, your sourdough starter can still be part of the fun.
Don’t be afraid of a sour taste in these baked goodies. Adding starter to sweets mimics a sour cream or buttermilk flavor: slightly tangy, but not sour. Oftentimes you won’t notice any difference and no one will know that there’s sourdough in there at all!
Fall Baking Essentials
If you love fall quick breads and cakes, you will love having a special harvest themed baking pan like this sunflower harvest pan.
Boiled apple cider (concentrated apple cider) has rich apple flavor that’s delicious for any sweet sourdough baked good, as well as using to mix up a quick glaze.
Make sure to stock up on cinnamon, molasses, and nutmeg!
Sourdough Apple Cake
Our favorite use of sourdough discard in the crisp months, sourdough apple cake is loaded with cinnamon, cloves, and apples. Topped with a cream cheese frosting with a splash of apple cider, it’s a true taste of fall in one little pan.
GET THE RECIPE FOR SOURDOUGH APPLE CAKE
Sourdough Pumpkin Bread
Nothing says fall baking like pumpkin bread, and if you’re looking for a moist pumpkin bread with just the right amount of spice, this recipe can’t be beat. Great, classic pumpkin bread flavor and just the slightest bit of tang from the sourdough starter. One of my favorite fall sourdough recipes!
Who could resist a deep fried doughnut loaded with apple flavor? And this apple fritter recipe is light on the inside, slightly crisp on the outside, and has fresh apples in the batter. An absolutely delicious fall recipe!
These do need a lot of time before they’re ready, but a lot of that time is just waiting on your dough. Perfect for a weekend morning spent at home.
Cookies say fall is in the air and back to school, don’t they? And any little person would love to come home to a plate of these peanut butter cookies on the counter. This recipe uses just the right amount of sourdough discard for a soft and chewy peanut butter cookie that the whole family will love.
Fall is pie baking time. Whether your favorite is pumpkin, apple, or pecan, you need a pie crust. Why not use some of your discarded sourdough starter to make some? This recipe turns out a flaky and tender pie crust every time. You’ll appreciate the detailed instructions and step by step photos that ensure even beginners will get this one right!
There’s nothing like a big square piece of old fashioned gingerbread. Warm, spicy, and not too sweet, gingerbread is perfect in fall and will carry you all through the winter. This recipe is easy to make and produces a perfectly moist spiced cake that you will simply love.
Molasses cookies are one of the best fall desserts! The epitome of warm and cozy spices that smell absolutely delicious while they bake, and adding your starter to this cookie recipe is a great way to use it.
Like any great molasses cookies recipe, this one turns out crisp edges and a soft and chewy center. You will love them.
Two of the best things about baking cinnamon bread are warming up the kitchen in the morning and a sweet cinnamon smell wafting through the house. Cinnamon swirl bread is perfect for fall mornings, and you can make an easy version using your sourdough starter. This bread dough is easy to work with and uses no yeast. Shape in the evening and bake the next morning for a sweet and delicious breakfast loaf.
GET THE SOURDOUGH CINNAMON BREAD RECIPE HERE
Sourdough Apple Cobbler
Cobbler is one of the fall desserts because its easier than pie but just as delicious. And you can absolutely use your sourdough starter in your cobbler topping.
The recipe below can be used with any fruit. To make the best apple cobbler, simply mix up apples, sugar and spices. (And of course, top with vanilla ice cream!)
Oatmeal muffins are a cozy and delicious breakfast that can be made ahead and frozen. Muffins are a great way to use your sourdough discard, and these fall muffins are one of the best.
But the easiest and most dangerous rookie mistake to make is not letting it proof long enough. Under-proofed dough will result in huge uneven tunnels in your finished bread, or a leaden damp texture.
Let your starter rise at room temperature, ideally 75+ F (the warmer it is, the faster it will rise), until bubbly, active and double in size (2-12 hrs). When your starter is at peak height, it's ready to use. Eventually it will fall back down, and become inactive again. Then, you'll need to repeat the feeding process.
Past-Peak and Falling: If your starter/leaven is past-peak and is beginning to fall in height, it is beyond the optimal point to use it for baking, but it will still work. The only thing to consider is that once a starter peaks, it starts to become more acidic as it falls.
Keep feeding your starter, and you'll see normal activity (bubbles) return in a few days. If your starter has a bit of dark liquid on top, it's not dead! It simply means it's hungry and that it's time to feed it. Unless your starter has a pink or orange hue or is beginning to mold, you probably haven't killed it yet.
stir your starter in between feedings - try stirring it twice in between feedings and really give it a chance to get oxygen into the mix. This will help to activate your starter without too much effort.
Whole wheat flour is an excellent choice for creating a sourdough starter due to its nutrient-rich composition and potential for fostering a robust microbial community. However, it's important to note that the quality of whole wheat flour can vary between brands.
The best flour blend for creating a new sourdough starter is 50% whole-meal flour (whole wheat or whole rye) and 50% bread flour or all-purpose flour. I recommend a 50/50 mix of whole wheat flour and bread flour. Why do you need to use these two types of flour?
Baking soda or bicarbonate of soda can be used in sourdough bread to create a less sour loaf. Added after bulk fermentation, but before shaping, it can help to create a lighter, more fluffy loaf of sourdough.
Blackley's sourdough starter, created from 4,500 year-old yeast, is considered the oldest sourdough starter, per Oldest. Other starters like the Saint Honoratus Wheat also are quite old. A bakery called Chrissi's Farmhouse Bakery uses it and said, “This noble starter dates back 900 years.
If your starter gets completely covered on top with bubbles but does not rise, it is healthy but may just be a wet mix. Try reducing the water in your next feeding and see if you have different results. Also, the type of flour you are using can impede the rise of your starter.
If you're doing a maintenance feeding you feed it after it falls or while it's on the downside of the rise. I keep mine in the fridge, so I only feed it once every week or ten days, then refresh it twice before mixing a dough. That's the usual advice. And it works well.
If you don't get rid of the excess, eventually you'll have more starter than your feedings can sustain. After a few days, your daily 1/4 cup flour and water won't be enough to sustain your entire jar of starter, and your starter will be slow and sluggish, not much better than discard itself.
If your sourdough starter is left too long it gets hungry and exhausted. You will know because it will have doubled and then the air pockets start to collapse and the mix deflates. This can happen at any temperature, but it will be slower to occur in cool environments and much faster in warmer.
One of the most common mistakes is having a dough temperature that's too low for the starter to feed on all the flour in the dough, resulting in a crumb that's dense, with fewer openings. "Starter is happiest and most active at around 75 degrees. If it's a lot colder, the process will be much slower.
Generally, when a starter is ripe, it has risen, is bubbly on top, has a sour aroma, and has a looser consistency. Typical signs your starter is ripe and ready to be used: Some rise. Bubbles on top and at the sides.
If you don't get rid of the excess, eventually you'll have more starter than your feedings can sustain. After a few days, your daily 1/4 cup flour and water won't be enough to sustain your entire jar of starter, and your starter will be slow and sluggish, not much better than discard itself.
Can I use a deflated starter if I missed its peak? You can, and I often have. However, if you have the time to wait, you can also feed it again and let the starter rise once more. This would help to achieve more consistent results.
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